Japanese Hamburg Steak (Hambāgu)
Japanese Hamburg Steak, known as Hambāgu, is a popular Western-influenced dish in Japan that features a juicy, tender patty made from a blend of ground beef and pork, served with a savory and slightly sweet sauce. It's a comforting and flavorful meal often served with rice, potatoes, or steamed vegetables. The dish is a Japanese adaptation of the Hamburg steak from Germany, incorporating local flavors and ingredients to create a unique and beloved dish in Japanese cuisine.
Hamburg Steak, or Hambāgu, was introduced to Japan during the Meiji era in the late 19th century, a period when Western influences began to permeate Japanese culture. Adapted from the German Hamburg steak, the Japanese version evolved to suit local tastes, often featuring a mix of beef and pork, and flavored with ingredients like ketchup, oyster sauce and mirin. Over time, Hambāgu became a staple in Japanese homes and Yoshoku (Western-influenced Japanese) restaurants, beloved for its comforting taste and versatility.
Ingredients:
- For the patties:
- 350g ground beef/pork mix
- 100g onion, finely chopped
- 2g garlic, minced
- 100g firm tofu, drained and crumbled
- 30g breadcrumbs or panko
- 1 egg
- 1 tbsp oyster sauce
- 1/8 tsp ground nutmeg
- 1/8 tsp black pepper
- 1 tsp vegetable oil
- For the sauce:
- 1/4 cup mirin
- 4 tbsp ketchup
- 2 tbsp oyster sauce
Instructions:
1. Preparation:
- Prepare the Ingredients: Finely chop the onion and mince the garlic. Drain and crumble the firm tofu.
2. Making the Patties:
- Sauté the Onion and Garlic: In a skillet, heat 1 tsp of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes. Let cool.
- Mix the Patties: In a large bowl, combine the ground beef/pork mix, sautéed onion and garlic, crumbled tofu, breadcrumbs, egg, oyster sauce, ground nutmeg, and black pepper. Mix well until the ingredients are thoroughly combined.
- Shape the Patties: Divide the mixture into 4 - 6 equal portions and shape each portion into an oval patty, about 1 inch thick. Make a small indentation in the center of each patty to help them cook evenly.
3. Cooking the Patties:
- Cook the Patties: In the same skillet, heat a bit of oil over medium heat. Add the patties and cook until browned on both sides, about 3-4 minutes per side. Reduce the heat to low, cover the skillet, and let the patties cook through, about 10 minutes. Remove the patties and set aside.
- Remove Excess Oil: With the ground beef and pork mixture, there will likely be more oil in the pan. Carefully remove the excess oil from the skillet before proceeding to the next step.
4. Making the Sauce:
- Deglaze the Pan: Pour the mirin into the hot skillet to deglaze the pan, scraping up any browned bits from the bottom.
- Prepare the Sauce: In a small bowl, combine the ketchup and oyster sauce. Pour this mixture into the skillet with the mirin and stir to combine. Bring to a simmer.
- Coat the Patties: Return the cooked patties to the skillet. Spoon the sauce over the patties and cook for another 2-3 minutes, turning them to coat both sides with the sauce.
5. Serving:
- Serve the Hambāgu: Serve the Hamburg Steaks hot, topped with the sauce. Accompany with rice, mashed potatoes, or steamed vegetables.
Notes:
- Tofu: Draining and crumbling the tofu helps it blend seamlessly into the patty mixture, adding moisture and a soft texture.
- Breadcrumbs: You can use either regular breadcrumbs or panko; both will help bind the patties and add texture.
- Indents in Patties: Making a small indentation in the center of each patty helps them cook evenly and prevents them from puffing up.
- Excess Oil: After cooking the patties, there may be excess oil in the skillet from the beef and pork mix. Carefully remove this oil before deglazing the pan with mirin.
- Cooking Time: Ensure the patties are cooked through but not overdone. Covering the skillet helps cook them evenly without drying out.
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